Salmon En Papillote
|Dijon mustard||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Garlic||3 Clove (15 gm), minced|
|Minced dill weed/1 tablespoon dried dill weed||1⁄4 Cup (4 tbs) (Fresh)|
|Salmon fillets||4 , cut into 4 x 3 x 1 1/2 inch portions|
|Ground black pepper||To Taste|
|Julienne vegetable strips||2 Cup (32 tbs) (Such As Bell Peppers, Carrots, Leek, Celery Or Fennel Bulb)|
|Capers||2 Tablespoon, drained|
Combine mustard, butter, garlic and dill weed in medium microwave-safe bowl.
Cover loosely with vented plastic wrap.
Microwave on HIGH 1 minute.
Whisk sauce until smooth; set aside.
Sprinkle salmon with salt and black pepper.
Cut 4 (12-inch) circles of heavy-duty foil.
Coat 1 side of foil with vegetable cooking spray.
Place 1 piece salmon in center of each foil square.
Spoon about 2 tablespoons mustard sauce over each piece of fish.
Reserve remaining sauce.
Top fish evenly with vegetables and capers.
Fold foil in half over salmon and vegetables.
Seal edges securely with tight double folds.
Place packets on grid.
Grill over hot coals 15 to 20 minutes until fish flakes easily when tested with fork (open foil packets carefully).serve as desired.